Ingredients:

  • oz bag Reduced-Fat Marshmallows (or standard)
  • Tbsp Light/Reduced-Fat Margarine or Butter Spray
  • tsp Vanilla Extract
  • cups Puffed Rice Cereal (e.g., Rice Krispies)
  • Cooking Spray (non-stick) for pan and spatula

Instructions:

  1. Line a 9x13 inch baking dish with parchment paper, allowing excess to hang over the sides. Lightly mist the paper and a rubber spatula with non-stick cooking spray.
  2. In a large, heavy-bottomed saucepan over very low heat, melt the reduced-fat margarine or butter substitute. Ensure it does not brown.
  3. Remove the saucepan from the heat. Add the marshmallows and stir constantly until they are completely smooth and melted. Work quickly.
  4. Stir in the vanilla extract immediately after the marshmallows are smooth.
  5. Gently fold in the puffed rice cereal until it is evenly coated with the marshmallow mixture. Do this quickly before the mixture seizes.
  6. Transfer the mixture immediately into the prepared pan. Using the lightly sprayed spatula, gently press the mixture evenly into the bottom of the pan. Avoid compacting too tightly to maintain an airy texture.
  7. Allow the squares to cool completely at room temperature for at least 1 hour, or chill briefly in the refrigerator for 30 minutes.
  8. Use the parchment overhang to lift the entire block out, and slice into 12 neat squares.